What you'll need

  • Serves 4

    • 1 litre of water
    • 2 vegetable stock cubes
    • 4 carrots, roughly chopped
    • 4 sticks of celery, roughly chopped
    • 1 red capsicum, roughly chopped
    • 3 garlic cloves, crushed then chopped
    • 1 red chilli, deseeded and finely chopped
    • 2 tins of chopped tomatoes
    • 1 tin of chickpeas
    • 1 sprig of thyme
    • 1 tablespoon of cornflour
    • 30g parmesan cheese

The easy bit

  1. Place all ingredients excluding the cornflour into a pan and bring to the boil.
  2. Once boiling, reduce the heat and simmer for 1 hour.
  3. Before serving, mix cornflour with a little water and stir through the soup.
  4. Serve with a sprinkle of parmesan cheese.